Our take on a classic chicken dish in a distinctive white wine sauce. So easy yet so very tasty!
Ingredients:
500ml Pure Chicken Stock
4 Chicken Legs (or 8 thighs/drumsticks bone in)
300ml Riesling Wine
250g Chestnut Mushrooms (quartered)
250ml Double Cream
130g Bacon Lardons
1 Onion (diced)
30g Unsalted Butter
30g Flat Leaf Parsley (finely chopped)
3-5 Garlic Cloves (minced)
2 Bay Leaves
1 Sprig of Thyme
Method:
1. In a deep pan fry the lardons over a medium heat for 3-4 minutes. Add the butter, then the mushrooms and continue to cook until lightly coloured. Remove and place to one side.
2. Season the chicken all over. Add a little oil to the pan, turn the heat up and fry the chicken, skin side down, until richly coloured. Turn the chicken over and seal on the underside. Take the pan off the heat, remove the chicken and put to one side.
3. Place the pan back onto a low heat. Add the onion, lightly colour, then add the wine and deglaze the pan.
4. Place the chicken back into the pan along with the garlic, thyme and bay leaves. Cover with a lid and simmer gently until the chicken is cooked (approx 30mins).
5. Whilst the chicken is cooking, place the Pure Chicken Stock into another pan, defrost and bring to a rapid boil, reducing to approximately 150ml.
6. Once the chicken is cooked, remove from the pan and keep warm.
7. Pass the liquid through a sieve into a jug. Wipe the pan out and return the liquid to the pan. Add the cream and bring to a simmer.
8. Add the chicken to the sauce, with any juices it may have released. Thicken the sauce to you desired consistency with slaked cornflour.
9. Taste and season to your liking. Now add the bacon, mushrooms and freshly chopped parsley.
10. Heat gently for a couple of minutes and serve.
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